top of page



  • Writer's pictureKitchen Miranda

Chunky Red Sauce with “Pasta Queen” Vegan Fettuccine

The chunkier the better in my opinion 👌🏽 Especially when it comes to sauce. Recipe below but first my experience with Pasta Queen...

I recently had the pleasure of meeting The Pasta Queen here in Sacramento. She makes fresh pasta and sauces. I see her regularly at the Farmers Market on Saturday and am a huge fan of her vegan pasta. When it comes to a plant based diet, we don’t really have a lot of good pasta options. Store bought pasta can be chewy or really hard. So having a fresh pasta instantly changes my pasta game. It makes the meal feel all fancy! ;- )

Heres a chunky plant based sauce to go over those yummy noodles:


2 tbs olive oil

1/2 eggplant, diced

1 shallot finely diced

1 broccoli head chopped

2 kale leaves chopped

Kalamata olives sliced halfway (optional)

3 tsp Herbs de Provence or Italian seasoning

15 oz tomato sauce

Salt & Pepper

Basil for topping

In a medium sauté pan on medium low heat, add the oil and shallot. Cook for 1 minute then add eggplant, kale, broccoli, and seasoning. Cook for additional 3 minutes on medium low. Add can of tomato sauce, olives, salt & Pepper. Continue to cook on low while you prepare the pasta.

Prepare pasta according to directions. Drain then top pasta with sauce and basil.

Bon appetit!

31 views0 comments

Recent Posts

See All
bottom of page